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Vegetarian, Busy evenings

Spinach and cream cheese pasta

Spinach and cream cheese pasta is a dish for 4 people, ready in 25 minutes, very easy and under €1.90 per person. The spinach wilts straight into a garlic herb cream cheese sauce, which gives it a creamy texture without any heavy cream. The trick is using the pasta cooking water to loosen the sauce.

Here's green, creamy pasta, the spinach melts into a garlic herb cream cheese sauce and nobody complains.

Spinach and cream cheese pasta
Total time
25 min
Difficulty
Very easy
Cost per person
€1.90
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall, Winter
The kids
They generally like it

This pasta turns bright green as soon as the spinach hits the pan, and the sauce stays soft and creamy thanks to the garlic herb cream cheese coating every noodle. The spinach wilts in seconds and keeps just enough body so it never turns mushy. Fresh grated parmesan on top adds the salty edge that pulls the whole bowl together.

It's the dish to make on a rushed weeknight, when you've got a bag of spinach in the fridge and no energy for a long cooking project. Mon Chou likes this one because kids eat it without a fight, the green color hides inside a sauce they already love. It also works on a quiet Sunday night with no guests to impress, just an easy plate to feel good about.

The ingredients

4 people

Pantry

  • Pasta (fusilli or penne)often in the pantry 400 g
  • Nutmegoften in the pantry 1 pinch
  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Baby spinach 400 g
  • Garlic 1 cloves

Dairy

  • Garlic herb cream cheese 150 g
  • Grated parmesan 40 g

Allergens Gluten, Lactose

The step by step recipe

  1. Cook the pasta in boiling salted water, saving a glass of the cooking water before draining. 11 min

    That cloudy water is your best tool for a smooth, creamy sauce.

  2. Heat the oil with the crushed garlic in a large skillet, then add the spinach and let it wilt over high heat. 3 min

    Remove the garlic as soon as it smells fragrant, it has already given its flavor.

  3. Lower the heat, add the cream cheese, nutmeg, salt and pepper, and loosen with a little pasta water.

    Stir constantly, the cheese should melt into a smooth sauce without getting too hot.

  4. Add the drained pasta and toss to coat. 2 min

    If the sauce looks too thick, add another small ladle of pasta water.

  5. Serve with grated parmesan and a crack of pepper.

    Grate the parmesan yourself at the last moment, it's far more flavorful than pre grated cheese.

Our tips to get it right

  • Pick baby spinach rather than mature spinach leaves, it wilts faster and you won't need to trim any stems.
  • Always save a big glass of pasta water before draining, it's what binds the sauce without needing any heavy cream.
  • Don't let the cream cheese cook over high heat once it's in the pan, it can turn grainy instead of melting into a smooth sauce.

The variations

  • Swap the garlic herb cream cheese for plain cream cheese mixed with a crushed garlic clove and chopped fresh herbs.
  • For a dairy free version, use a plant based cream cheese and a plant based parmesan, the sauce stays just as creamy.
  • For picky kids, blend part of the spinach into the sauce so it turns smooth and green with no visible leaves.

What to serve it with

  • A salad of ripe tomatoes
  • Crusty bread for the sauce
  • Sparkling water with lemon

Storage

This dish keeps for 2 days in the fridge in a sealed container. Freezing isn't recommended, the cream cheese releases water once thawed. Reheat gently in a pan with a splash of water to bring the sauce back to a smooth texture.

Questions about this dish

Can you use frozen spinach instead of baby spinach?

Yes, just make sure it's thawed and well drained first, otherwise the sauce turns watery. Use about 300g of frozen spinach to replace the 400g of fresh baby spinach.

Can this dish be made ahead of time?

The spinach and cream cheese sauce can be made ahead and reheated gently with a splash of pasta water. It's best to cook the pasta fresh so it stays firm.

What cream cheese works if you can't find the garlic herb version?

Plain cream cheese works well, just add a crushed garlic clove and some fresh or dried herbs. It's just as creamy, only slightly less fragrant.

How do you make this dish more filling?

Add diced ham or crispy bacon bits along with the garlic, or chickpeas for a heartier vegetarian version. The rest of the recipe stays the same.

How long does it take to make a spinach and garlic herb cream cheese pasta?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a spinach and garlic herb cream cheese pasta?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a spinach and garlic herb cream cheese pasta cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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